Filmmaker, Pastry Chef , New Gardener, ……..

Monthly Archives: September 2012

They are getting big so fast! I absolutely cannot wait for them to start laying.
Everyday I enjoy watching Lucy, Ethel, and Starla interact with each other and with our dog Echo ( especially Starla and Echo)

It’s been so hot here in Southern California that i started giving them lots of fruit, watermelon, strawberries, frozen grapes, and even tomatoes. They have run out of green grass in their run so now I’ve been giving them lettuce or letting them out to roam the yard and graze on the grass outside their run.

I would love to see your posts about your backyard flock, big or small!

PLEASE NOTE: since this contains raw eggs, please be aware of the dangers and warnings that come with eating raw egg. Please discard any leftover, this is best eaten fresh.
You can used pasteurized eggs but they are hard to find.

When Should I pick edamame or soybeans? Harvest soybeans the moment you see the bottom leaves start to turn yellow but the rest of the plant is green. The entire plant will turn rapidly so don’t waste any time because the beans will be too tough to eat. Pick em fast (see pics below) 1 day and they can turn brown.

How do I store fresh picked edamame or soybeans? Here are some easy steps to save edamame:
1. Bring pot of water to a boil. Boil beans for 5 minutes – This stops the enzymes and maturation process.
2. Remove from water and dry with a paper towel – By drying them they won’t all be stuck together in the freezer.
3. Place beans in freezer bag and store in freezer.

I made this ten-inch lemon chiffon cake with nectarine topping and streusel filling for my family’s Labor Day BBQ. I am trying to get back in sync with my fellow TWD bakers. Summer for my family has been filled with camping trips away from my kitchen. I’ve had my fill of s’mores and I am ready for some serious baking.

In the cake world, chiffon lives somewhere between batter cakes and foam cakes. Vegetable oil is a key ingredient. While this makes for a very moist cake it is hard to beat air into oil. So a chiffon cake relies on both leavenings like baking powder and baking soda and beating egg whites until stiff and folding them into the cake batter before baking.

This weekend we didn’t go out of town, we decided to spend it here at home going out to dinner and enjoying random things the south bay has to offer.

Saturday we went to get coffee with friends, swam for a short time, then decided to go to Mulligans and play Mini Golf. Which turned out to be a lot of fun!

Here’s the guys riding the go karts.

Sunday we spent more time at home, I made pancakes for breakfast (because I wanted to use my fresh farmers market blueberries), made chilaquiles for lunch, and saw 2016 Obama’s America.

So on to the chilaquiles, I had never had chilaquiles until about 6 months ago. Now I have had it a few times and I really like it. I decided to make mine with some extra veggies i had from the farmers market.

#1 – Cut up veggies ( I used mushrooms, bell pepper, and squash)

#2 – Sauté with a little oil, season to taste. ( I used salt, pepper, garlic salt, and chili powder)

#3 – While that is sautéing, whisk eggs with a little salt and pepper and set aside.
(I love these Rhode Island Red eggs I got from the farmers market)

#4 – When the veggies are cooked to your liking remove them. (they will be added back in later)

Test

Thanks for visiting!

My goal with this blog is to offend everyone in the world at least once with my words… so no one has a reason to have a heightened sense of themselves. We are all ignorant, we are all found wanting, we are all bad people sometimes.